Preheat oven to 350 degrees F. Generously grease and flour 9x5 loaf pan. Set aside.

In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to combine ingredients. Add buttermilk; whisk to combine.

Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix! Add cranberries; stir gently to incorporate them into batter.

Pour batter into greased/ floured loaf pan. Sprinkle top of loaf with a few additional cranberries. Bake at 350 degrees for approx. 65-70 minutes (mine took 65). NOTE**After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread, as oven temps vary considerably!

When bread is done, remove foil "tent", let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.

While bread is cooling, prepare orange icing by placing confectioner's sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine until smooth. (If you want thicker icing, add more powdered sugar. Thinner? Add a tiny bit of orange juice, until it reaches desired icing consistency). Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack (for easy cleanup). When bread has completely cooled, evenly spoon icing over the top to cover. Take it all the way to the edges so it can run down the sides. Once the icing has firmed up and the bread is completely at room temperature, it's ready to slice and serve!